Add butter to bacon drippings in skillet and melt over medium-high heat. Add onions, celery and shallots; sauté just until pale golden brown, about 10 minutes. Stir in sage and thyme. Add to corn bread cubes in bowl. Mix in pecans and crumbled bacon. (Can be prepared 1 day ahead. Cover and refrigerate.)

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Recent Reviews

This was the first time I made corn bread stuffing as opposed to regular bread stuffing. We enjoyed this dish, but parts ended up a bit mushy. I would use more care in combining the ingredients next time. I used turkey bacon and baked the entire amount in a 9x13" dish which fit perfectly.

avivaleah /

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Actually, I changed the recipe quite a bit and made the best stuffing I've ever had. I used onion instead of shallot (only because I didn't have any on hand), omitted the pecans and eggs, and added fresh herbs instead of dried. Oh my. I also used hickory smoked bacon, which might be the best stuffing ingredient I have ever tried. It added a nice smoky flavor that blended beautifully with the herbs.

A Cook /

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This recipe is great! In order that the my brother could eat this, I didn't use the bacon and I replaced the chicken broth with vegetable broth. I also left out the pecans for my sister's benefit. Everyone liked this and that is saying a lot for my family. I can't wait to make it the way it was written; the bacon and pecans are going to take this recipe to the moon and back. Thank you!

SaraGold1 from Los Angeles, CA /

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I am making this for christmas dinner with a couple of changes. Instead of bacon I am using panceta, and I am replacing the toasted pecans with fresh roasted chestnuts. It is going to be a great stuffing.

PersonalChefJeff from Plymouth, MA. /

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Great recipe! Made it for Thankgiving dinner and everyone loved it! Very flavorful and moist. I might add a little sugar next time I make it, but I just like a little sweetness in my cornbread dressing. Highly recommend this recipe!